You catch the smell through the steam vent and suddenly you are starving. That smell of sizzling bacon mixed with melty cheese and juicy ground beef just does something to ya. Right when you think you can wait, your stomach just won’t let you.
Y’all know that feeling when the house fills up with that irresistible aroma and you start thinking about biting into those meatballs? You spot the bacon wrapping those little balls of goodness getting all crispy in the air fryer. It ain’t just a dinner, it’s a dang event.
It’s kinda wild how something so simple feels like a big time treat. You sense the cheese melting inside, the crunch of bacon on the outside, and that perfect juicy burger flavor all in one bite. You can almost hear that timer dinging and you just know, supper’s ready.
What Makes Pressure Cooking Win Every Round
Pressure cooking has a few tricks up its sleeve that make it a total winner when you wanna get dinner on the table fast but still tasty. You’ll love how it handles everything from meat to beans.
- It cooks super fast compared to regular stove methods so dinner's ready quicker.
- The sealing ring keeps all those flavors trapped in, making everything taste richer.
- Using natural release lets your food finish gently without losing juices or texture.
- Pressure keeps the moisture locked in so meats come out tender and juicy every time.
- Float valve helps you know when pressure's reached peak so you don’t guess the timing.
- You can use slow release if you want to keep things warm while you handle other stuff.
- Quick release's a handy trick when you want to stop cooking fast without drying your meal.
Pressure cooking is a favorite technique among many chefs. For similar speedy and flavorful meals, check out our best pressure cooker beef recipes and how to use a pressure cooker properly.
What Goes Into the Pot Today
Alright here’s what you gotta get ready for these meatballs. You’ll want fresh, good quality ingredients cause they really show up in the taste.
- 1 lb of Laura's Lean Ground Beef – keeps it juicy but not too greasy.
- 1 lb Meyer Heritage Duroc Applewood Smoked Bacon – for that smoky crispy wrap.
- 1 egg – acts like glue to hold things together.
- ¼ cup breadcrumbs – helps keep meatballs tender and just right.
- 4 oz cheddar cheese block – diced so you get those melty pockets of cheese inside.
- 2 tsps sesame seeds – adds a little crunch and nuttiness.
- Salt and pepper to taste – gotta season well or it’s just okay.
This little lineup of stuff is gonna make the flavor pop in each bite and keep the texture real good too. Don't skip on the bacon cause it’s the star wrapper that locks in all the juiciness.
Since bacon is such a star ingredient here, you might want to explore more bacon recipes like our crispy air fryer bacon or the best bacon appetizers.
The Exact Process From Start to Finish
You start by preheating that air fryer to 375°F. This step’s important so the bacon gets that crispy texture you’re after.
Grab a big bowl and toss in your ground beef, egg, breadcrumbs, salt and pepper. Mix it up real good but don’t overwork the meat or it gets tough.
Dice up your cheddar cheese into little cubes and fold them into the meat. These cheese pockets are gonna melt all nice inside.
Next, take a slice of bacon and cut it in half. You’re gonna wrap each meatball portion with these pieces and if they want to unroll on you, go ahead and secure with a toothpick.
Place these wrapped meatballs in your air fryer basket. Make sure they ain’t touching each other so the hot air can do its thing.
Air fry for about 12 minutes flipping them over halfway through. You’re looking for crispy bacon outside and cooked through meatballs inside.
When done, carefully take them out and let rest for a couple minutes before you dig in. This rest helps lock in all those juices you worked hard for.
Looking for more air fryer techniques? See our guide on air fryer tips for beginners and some easy air fryer recipes to try next.
Valve Hacks You Need to Know
Pressure cookers got some fancy parts that can be a bit tricky when you start. Here’s some tips to make it all simple and fast.
- If you wanna use natural release but are short on time, crack open the valve a little after 5 mins to start slow release and finish gentle.
- Keep an eye on that float valve to know when pressure is up and running so you don’t waste energy or overcook your meal.
- Quick release is your best bud if you’re in a rush, just be sure to use a kitchen cloth or mitt so you don’t get burnt by steam.
- Make sure your sealing ring isn’t cracked or dried out or you’ll lose all that pressure and flavor in cooking.
We also have a handy post on pressure cooker maintenance that covers sealing rings and valves you might want to check out.
What It Tastes Like Fresh From the Pot
The first bite hits you with that crispy bacon crunch that kinda snaps as you bite down. It’s salty and smoky and so dang satisfying.
Then your teeth sink into the juicy meatball itself, all tender and seasoned just right. You notice the melted cheddar oozing from inside like little creamy surprises.
There’s just a hint of those toasted sesame seeds giving an extra nutty pop. It makes the whole thing feel a bit special and different.
Savoring these meatballs fresh means you’re tasting everything in perfect harmony. It’s like a burger wrapped in bacon became a party on your plate.
For more taste inspirations, explore our best burger recipes and cheddar cheese recipes.
How to Store This for Later
If you got leftovers or wanna prep ahead, storing these meatballs correctly keeps them good and tasty.
First option is the fridge. Just pop them in an airtight container and they’ll be safe for up to 4 days. Reheat in microwave or air fryer for best crispiness.
Second, you can freeze your meatballs. Lay them on a sheet to freeze individually before bagging. Keep frozen up to 3 months. Thaw in fridge overnight before warming up.
For quick meals, you can also keep cooked meatballs in the freezer and reheat straight from frozen but add a few extra minutes in the air fryer to crisp back up.
Check out our guide on freezing meatballs for more storage tips.
Your Most Asked Questions Answered
- Can I skip the air fryer and cook these fully in the pressure cooker?
You could but the bacon won’t get as crispy. The air fryer adds that nice crunch you want. - What if I don’t have sesame seeds?
No biggie, they’re just for a little taste twist. Feel free to leave ’em out. - How do I know when meatballs are cooked through?
Use a meat thermometer if you got one. Meatballs should hit at least 160°F inside. - What’s the deal with that sealing ring?
It’s the gasket that keeps your pressure cooker sealed tight. Check it regularly or you’ll lose pressure. - Can I double this recipe?
Sure thing, just cook in batches so air can circulate and bacon crisps up well. - Why is natural release better sometimes?
It lets the food finish cooking gently and keeps juices locked in so things won’t dry out.
Air Fryer Bacon Cheeseburger Meatballs
Equipment
- 1 Air fryer
Ingredients
Main Ingredients
- 1 lb Laura's Lean Ground Beef keeps it juicy but not too greasy
- 1 lb Meyer Heritage Duroc Applewood Smoked Bacon for that smoky crispy wrap
- 1 Egg acts like glue to hold things together
- ¼ cup Breadcrumbs helps keep meatballs tender and just right
- 4 oz Cheddar cheese block diced so you get those melty pockets of cheese inside
- 2 tsps Sesame seeds adds a little crunch and nuttiness
- Salt and pepper to taste – gotta season well or it’s just okay
Instructions
Instructions
- Preheat air fryer to 375°F for crispy bacon texture.
- Mix ground beef, egg, breadcrumbs, salt, and pepper; avoid overworking.
- Fold cheddar cheese cubes into the meat mixture.
- Wrap each meatball portion with halved bacon slices, securing with a toothpick if needed.
- Place bacon-wrapped meatballs in the air fryer basket, ensuring space between them.
- Air fry for 12 minutes, flipping halfway through; rest for a couple of minutes before serving.
